Lamb burguers with a broad bean purée, tomato relish and courgette chips

The sun is shining and we are craving foods which we can make outdoors. Try these delicious lamb burguers, greatly combined with some courgette chips, “healthier” versions of the originals we usually consume. An enjoybale dish to eat in the garden…!

Ingredients (serves 8)

For the burguers:

500 gr of fresh mince lamb
1 egg
1 small bunch of freshly chopped herbs (rosemary, mint, thyme)
150 gr of coarse breadcrumbs
Salt & pepper
1 tsp of Worcester sauce

For the relish

4 ripe tomatoes
1 small red onion
1 clove of garlic
1 bayleaf
2 tbsp of balsamic vinegar

For the purée

250 gr of broad beans (immerse them in water and boil for 15 minutes till they soft)
1 tsp of cumin
2 tbsp of natural youghurt
Juice of 1 lemon
Salt & pepper

3 Courgettes
1 tbsp of polenta
Salt

Preparation

Ignite your barbecue, doens’t matter if it is either gas or coal.

In a bowl mix all the ingredients for the burguers by no specific order and mix well with your hands until all ingredients are well incorporated. Make small meatballs and squash each one with your hands, so you end up with a pattie. Set aside.

Prepare the relish, by frying the onion, with the garlic then adding the chopped tomatoes. Stir well then add the bay leaf and the vinegar. Let it reduce slowly until you end up with a thick dark tomatoey paste. Set aside.

Place all ingredients for the purée in a food processor and whizz till it resembles a gorgeously light green smooth paste. Set aside.

Chop the courgettes in sticks and roll each one on the polenta. Fry them in a pan on hot vegetable oil.

Brush each burguer with a little bit of olive oil and grill them on the barbecue.

Serve the burguers, sandwiched with a spoon of relish and broad bean purée on top with the courgette chips on the side or underneath the whole ensemble.

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